large frying pan and mixing bowl

25g butter, melted
150g FREEE Buckwheat Flour
2 tsp FREEE Baking Powder
2 tbsp icing sugar
2 eggs
300ml milk
butter, for pan

1. Melt the butter.
2. Put the flour into a large bowl, add the baking powder and icing sugar and stir to combine.
3. Break the eggs into the bowl, add 150ml of milk and beat to a smooth paste.
4. Stir in the remaining 150ml of milk to make a thin batter. You can use the batter immediately or refrigerate for up to 12 hours if you wish.
5. Put a little butter into a frying pan over a medium heat, as it melts tip the pan so that the melted butter covers the surface.
6. Stir the melted butter into the batter.
7. Spoon or pour some batter into the hot pan, rolling it out to the edges.
8. Cook the galette on a medium heat for 2-3 minutes, loosening the edges, until the base is golden.
9. Turn it over and cook the other side for 1-2 minutes.
10. Transfer the galette to a plate.
11. Repeat until the batter is used.
12. If making these ahead of time cover and chill the pancakes for up to 24 hours.
13. Re-heat the pancakes for a few minutes in a lightly buttered frying pan or in a buttered dish in the oven until warmed through.